Technician for Quality and Hygiene Management in Food industry (code: 29-041-M)

Qualification Standard

Vocational competence	Level
Use of methods of hazard analysis and critical control points (HACCP) when managing quality and safety of food	4
Preparation of documentation and keeping records in management system of food quality and safety	4
Finding out and assessment of quality and hygiene of inputs, intermediate products and outputs in food production	4
Finding out the reasons of lower quality of food products and proposing corrective and preventive measures to reach the desired quality	4
Assessment of systems of managing quality and safety of food in food production	4
Ensuring functioning of monitoring and measuring procedures	4
Processing of plans for quality management and food safety at new products and technological processes in food production	4
Implementation of legal regulations of the Czech Republic and EU and following them in food production	4
Food protection and prevention of food adulteration	4

Following entities have contributed

The qualification standard was prepared by the Sector Council of food processing and feed industry. It has been established and licensed by the Chamber of Commerce of the Czech Republic, the Confederation of Industry of the Czech Republic and the Czech Agrarian Chamber.

 

Entities represented in the following work group have contributed:

Europasta SE

GoodMills a. s.

3EC International s. r. o.

Univerzita Tomáše Bati Zlín

Střední škola potravinářství a služeb Pardubice